Cut the corner of the bag to create a small opening. Step 3: Pour chocolate into frosting/pastry bag or Ziploc bag. Continue heating in 15 second intervals until smooth.
Step 2: Melt chocolate in a heat-proof bowl for 30 seconds. Step 1: Line a baking sheet with 24 mini baking cups. I often use it for making English toffee and hot chocolate sticks because I prefer the taste and perfectly smooth consistency. *Note: you can use almond bark cubes (dark and white) if you’d like, but my favorite kind of chocolate to use for melting is Ghirardelli melting wafers or chocolate chips.
Ghirardelli white chocolate melting wafers or white chocolate chips*.It keeps the chocolate slightly softer, making it the perfect texture to bite into. I recommend storing these at room temperature. You can store these in the refrigerator or on the counter. My recipe makes 24 peppermint bark cups and can easily be doubled or halved, depending on how many you’d like to make. My chocolate mold only has 10 cavities so I used mini baking cups liners instead of making multiple batches of melted chocolate. You can use a silicone chocolate mold to get the peppermint cup shapes if you have one. Peppermint bark can be made on a parchment paper lined baking pan and broken it into pieces, but I like making mine in mini baking cups-they are the perfect size, and you can pickup a pack in the baking or cake decorating aisle. You’ll need 3 ingredients and a few basic supplies that can be picked up the next time you go out for groceries.
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